Salmon with White Wine Sauce
Rinse the salmon, pat dry, drizzle with lemon juice and season with salt and pepper. Let marinate for 10 minutes.
For the sauce, bring the fish stock with white wine and vermouth to a boil. Cook over high heat for about 15 minutes. Let boil down to about 100 ml (approximately 1/2 cup). Mix in the butter with a whisk. Season the sauce with salt, pepper and mustard powder.
Heat the clarified butter in a frying pan and brown the slices of salmon on both sides.
Drizzle the salmon with the sauce and serve garnished with lemon wedges and capers.